Curried Squash and Coconut Soup

2 T butter
1 shallot, chopped
3 cups roasted squash (Kabocha, Butternut, Danish etc)
2 cups chicken or vegetable stock
1 t curry powder
1 can unsweetened coconut milk
salt and pepper to taste

Cut Squash in half, remove seeds. Place cut side down on a baking sheet and bake at 375 degrees for 1 hour or until squash is soft. Scrape meat from skin. Measure 3 cups.

Melt butter in a large heavy pot over medium heat. Add shallot and saute until soft, about 5 minutes.Add squash, stock and curry powder. Bring to boil and then cover and simmer for 30 minutes.

Puree soup with an immersion blender. Return soup to heat and add coconut milk. Let simmer for a few minutes. Add salt and pepper.

Makes 4 to 6 servings.

Notes:

The first time I had this soup was at an outdoor restaurant on Kauai. It was a breezy night and the soup was perfect. We had a great night listening to authentic Hawaiian music and watching a hula dancer. When I got home I did a little research and came up with this reasonable facsimile.